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Strawberry Pancakes

Update:

I have slightly tweaked the previous recipe and of course added better photos that show these gorgeous pink pancakes in better light!

Yep! I am back with more pancakes :D Kinda addicted I guess! Here goes the story for this one...usually I prefer adding a bit of refined flour to my pancakes for better texture but this time my hubby was adamant that he will have pancakes only if they are made from whole wheat flour and without sugar. He wanted to keep the calories to a minimum - just came back from his regular jogs and wasn't going to ruin that with a heavy high cal brekkie! That's how I came up with these; they were pretty good. So (as agreed) the credit for this recipe goes to my hubby dearest :)

Although I was planning to make my usual choco pancakes, I thought I will try adding strawberries instead. Frankly, I was expecting pink pancakes as the batter had the lovely pink colour. But once you cook them, the pink colour fades out giving way to the normal golden brown - most probably since they are made from whole wheat flour. Also compared to my regular pancakes these were very light and a lot thinner. Again a simple and quick recipe that makes a delightful breakfast.

Strawberry Pancakes: Recipe

Ingredients (makes 6-8 pancakes):

Whole wheat flour - 3/4 cup

Fresh, ripe strawberries - 250 gm

Frozen mixed berries - 1 tbsp (optional)

Honey - 1 tbsp

Low fat milk - as required

Baking powder - 1/2 tsp

Baking soda - a pinch

Low fat yogurt - 2 tbsp

Salt - a small pinch

Method:

Roughly whisk the dry ingredients - flour, baking powder, baking soda, and salt with a wire whisk till they are well combined.

Puree the strawberries, mixed berries with honey and yoghurt.

Add the strawberry puree to the dry ingredients. Gradually add milk and whisk well to form a batter - not too thick or too thin. When you lift the whisk the batter will fall in ribbons.

Heat a skillet or non stick pan (grease the surface with very little oil if required). Add a ladle of this batter to the centre. If the consistency is right the batter should spread a little to form a small pancake.

When bubbles form on the top surface, flip it using a flat spatula and then cook the other side. Serve hot with honey or maple syrup and berries of your choice.